Shanghai Sliders

A surefire party starter! Delightful mini burgers with an Asian flair will have people coming back for seconds…and maybe thirds.

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  • prep time 20 min
  • total time 35 min
  • ingredients 13
  • servings 8
 

Ingredients

Onion Topping

4
small yellow onions, thinly sliced (about 2 cups)
1
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4
cup dry sherry or apple juice
1/4
cup soy sauce
1
tablespoon sugar
2
slices (1/4 inch) gingerroot

Patties

1
cup ketchup
2
teaspoons roasted red chile paste, if desired
1 1/2
lb lean (at least 80%) ground beef
1/4
cup finely chopped green onions (4 medium)
1
tablespoon finely chopped gingerroot
1
teaspoon garlic salt
16
turkey buns, split

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 10-inch skillet, mix onion topping ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low; simmer about 15 minutes or until onions are softened and liquid is reduced by half. Remove gingerroot slices.
  • 2 Meanwhile, in small bowl, mix ketchup and chile paste; set aside. In large bowl, mix beef, green onions, 1 tablespoon gingerroot and the garlic salt with hands just until blended. Divide mixture into 16 equal portions. Using wet hands, shape each portion into patty, about 1/4 inch thick.
  • 3 Heat 12-inch nonstick skillet over medium-high heat. Add patties; cook 3 to 4 minutes on each side, pressing patties down lightly with spatula before turning over, until thoroughly cooked and no longer pink in center.
  • 4 Place patties on bottoms of buns. Top patties with ketchup mixture. Using slotted spoon or fork, remove onion slices from cooking liquid; place on top of ketchup mixture. Top with tops of buns.
  • 1 In 10-inch skillet, mix onion topping ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low; simmer about 15 minutes or until onions are softened and liquid is reduced by half. Remove gingerroot slices.
  • 2 Meanwhile, in small bowl, mix ketchup and chile paste; set aside. In large bowl, mix beef, green onions, 1 tablespoon gingerroot and the garlic salt with hands just until blended. Divide mixture into 16 equal portions. Using wet hands, shape each portion into patty, about 1/4 inch thick.
  • 3 Heat 12-inch nonstick skillet over medium-high heat. Add patties; cook 3 to 4 minutes on each side, pressing patties down lightly with spatula before turning over, until thoroughly cooked and no longer pink in center.
  • 4 Place patties on bottoms of buns. Top patties with ketchup mixture. Using slotted spoon or fork, remove onion slices from cooking liquid; place on top of ketchup mixture. Top with tops of buns.

EXPERT TIPS

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Expert Tips

Chile paste can be found in the Asian-foods section of supermarkets. It is somewhat hot and sweet and is often flavored with garlic.

To prepare gingerroot, use a small sharp knife to peel the tough skin. Cut gingerroot into slices, then finely chop.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4g,
4%
Trans Fat
1g
1%
),
Cholesterol
55mg
55%;
Sodium
1250mg
1250%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
13g
13%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
10%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.